Philly Cheesesteak Egg Rolls
User Reviews
5
Philly Cheesesteak Egg Rolls
Description
Begin by sautéing chopped green peppers and onions in butter until softened, then set aside. Next, cook rib eye steak slices in the pan until browned but still juicy, seasoning with salt and pepper. The vegetables are added back to the meat to combine flavors. For assembly, half a slice of provolone cheese is placed on each egg roll wrapper, followed by 2-3 tablespoons of filling. The wrappers are folded and sealed using water to lock in the filling.
The egg rolls are deep-fried in oil heated to 350°F, turning occasionally for an even golden brown crust that is crisp and crunchy. The contrast between the crispy exterior and the savory, melty filling is the highlight of this recipe. These egg rolls serve as a handheld take on the Philly cheesesteak sandwich.
Dipped in ranch or other sauces, they make an indulgent appetizer or snack. The recipe also notes an alternative baking method for fewer calories, where the rolls are sprayed with oil and baked until crispy. The flexibility allows for a slightly lighter version while preserving texture.
Ingredients
- 1 1/2 tablespoons butter
- 1 green bell pepper chopped
- 1/2 cup onion chopped
- 1 pound rib eye steak sliced or coarsely chopped, boneless
- salt to taste
- black pepper to taste
- 6 lices provolone cheese
- 12 egg roll wrappers
- cooking oil for frying
- ranch dressing optional, for dipping
Instructions
- Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
- Remove the vegetables from the pan and cover to keep warm.
- Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
- Cook the steak for 3-4 minutes or until browned and just cooked through.
- Place the peppers and onions back into the pan with the steak.
- Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
- Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
- Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
- Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with dipping sauce of your choice.
Notes
- Egg rolls can be baked instead of fried by coating with cooking spray and baking at 425°F for 15-20 minutes until crisp and browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 229mg | 10% |
| Potassium | 158mg | 3% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 117mg | 12% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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